Green Beans & Grape Tomatoes With Olive Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
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Found in the Toronto Star. The recipe was adopted from Rick Rodgers in The Carefree Cook Ingredients:
2 tablespoons olivada, store-bought olive paste |
2 tablespoons red wine vinegar |
1 large garlic clove (minced or pressed) |
lemon zest, grated from 1 lemon |
1/4 teaspoon red pepper flakes |
1/3 cup extra virgin olive oil |
1 lb green beans, trimmed, halved |
2 cups grape tomatoes, halved if desired |
Directions:
1. In blender or mini food processor, pulse olive paste, vinegar, garlic, zest and red pepper.
2. With blender running, slowly add oil.
3. In large saucepan of boiling water, add beans and cook until tender-crisp (about 2 minutes).
4. Drain and rinse under cold water.
5. Transfer to bowl of ice water and let stand for 5 minutes.
6. Drain and pat dry.
7. Toss beans, tomatoes and olive vinaigrette together in a serving bowl.
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